WHITE CHOCOLATE PEPPERMINT COOKIES
One of the most Christmassy cookies possible! White chocolate chips and flakes of candy cane held together by the tenderest cookie possible.
Provided by John Kanell
Categories Dessert
Time 16m
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda, baking powder and salt.
- Beat the butter and sugar until light and fluffy.
- While the mixer is running add the egg then the vanilla and peppermint oil.
- Slowly add the flour mixture and scrape the bowl down.
- Add the white chocolate chips and crushed candy canes and mix until just incorporated.
- Place the cookie dough on a parchment lined cookie sheet using an ice cream scoop if you have one. I recommend a 2 tablespoon sized portion for each cookie.
- Dip each ball of cookie dough into a bowl filled with crushed candy canes.
- Chill on baking sheet for 5-10 minutes in the refrigerator. Bake at 350F for about 6 to 7 minutes.
- Allow for cool on cookie sheet.
Nutrition Facts : ServingSize 1 cookie, Calories 140 kcal, Protein 2 g, Fat 5.7 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 180 mg, Sugar 15 g, UnsaturatedFat 1 g
PEPPERMINT WHITE CHOCOLATE CHIP COOKIES
I think I came up with these as a result of surfing the web and adding a few ideas together. These are really, really good. Be sure to use the parchment or wax paper or you will have a terrible mess on your hands. (Guess how I know this. ;) )
Provided by mliss29
Categories Drop Cookies
Time 22m
Yield 3 1/2 dozen
Number Of Ingredients 10
Steps:
- Cream butter until light. Gradually add sugars, creaming well until blended. Beat in vanilla and egg.
- Stir together flour, salt and soda. Add flour mixture to butter mixture, blending well.
- Stir in chips and crushed candy canes.
- Drop by level tablespoonfuls, 2 inches apart, onto cookie sheets covered with parchment paper. Bake at 375 degrees for about 12 minutes until golden.
- Remove to wire racks to cool.
Nutrition Facts : Calories 881.8, Fat 43.8, SaturatedFat 26.6, Cholesterol 133.1, Sodium 647.2, Carbohydrate 113.8, Fiber 1.5, Sugar 72.7, Protein 10.5
WHITE CHOCOLATE PEPPERMINT COOKIES
Provided by Food Network
Categories dessert
Time P1DT20m
Yield About 36 cookies
Number Of Ingredients 11
Steps:
- Sift the bread flour, cake flour, salt and baking soda together into a medium bowl.
- Put the butter, brown sugar, granulated sugar and vanilla paste together in a large bowl with an electric mixer and beat on medium-high speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating well after each addition. Add the flour mixture in 2 batches and mix on medium until fully incorporated. Then add the white chocolate chunks and peppermints. Refrigerate the dough for 24 hours before baking.
- Adjust the oven racks to the upper and lower thirds of the oven and preheat to 400 degrees F. Line 2 cookie sheets with parchment.
- Drop heaping tablespoonfuls of the chilled batter onto the parchment-lined cookie sheets with about 1 1/2 inches of space between them. Bake until the bottoms and edges are golden brown, 10 to 12 minutes. Sprinkle the warm cookies with the remaining ground peppermints and allow to cool on a wire rack.
WHITE CHOCOLATE COOKIES
Fixing desserts is my favorite kind of cooking. I usually make these cookies for Christmas-their pale-white adds a special touch to all the reds and greens. We-my husband, our daughter (6) and I-live on a real dirt road! I'm a full-time wife and mother. Our second child's due to join us in mid-January.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen cookies.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 264mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE-PEPPERMINT COOKIES
No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
- Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
- Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.
- Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.
CHOCOLATE PEPPERMINT CRUNCH COOKIES
These are unbelievably easy and so tasty. The perfect addition to your holiday baking repertoire. I use Nabisco Famous Chocolate Wafer Cookies. Instead of almond bark, you could also use melted white chocolate.
Provided by eawilson
Categories Dessert
Time 20m
Yield 48 serving(s)
Number Of Ingredients 3
Steps:
- Using a double boiler melt the almond bark.
- Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
- Dip the top of each wafer cookie into the almond bark or white chocolate.
- Immediately dip the top of the cookie into the crushed candies.
- Place the cookie on a waxed paper lined baking sheet. Allow to set.
- Store in an air-tight container for several days.
- *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.
Nutrition Facts : Calories 23, Fat 0.8, SaturatedFat 0.2, Cholesterol 0.1, Sodium 30.8, Carbohydrate 3.9, Fiber 0.2, Sugar 1.6, Protein 0.3
WHITE CHOCOLATE-PEPPERMINT PUDDING COOKIES
Cover White Chocolate-Peppermint Pudding Cookies with crushed peppermint candies. These White Chocolate-Peppermint Pudding Cookies are great for gifting.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 30 servings, 2 cookies each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, 1 cup sugar and extract in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in morsels.
- Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Mix remaining sugar and water until blended; brush onto cookies. Sprinkle immediately with crushed mints.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
WHITE CHOCOLATE AND PEPPERMINT COOKIE BRITTLE
Categories Cookies Chocolate Dessert Bake Christmas Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
- Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.
- Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)
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WHITE CHOCOLATE PEPPERMINT COOKIES - FOODTASTIC MOM
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4.7/5 (15)Total Time 25 minsServings 24Calories 137 per serving
- Preheat oven to 350 degrees. Add the butter, sugar, brown sugar, salt, baking powder and baking soda to the bowl of a stand mixer. Mix on low until combined and then beat on medium speed for about 1 minute. Beat in egg and vanilla until smooth. Stop mixer and add the flour and white chocolate chips. Mix on low speed until a cohesive cookie dough forms, about 1 minute.
- Use a medium size cookie scoop (about 1 1/2 tablespoons capacity) to form 24 cookie dough balls. Dip the top half of each ball in the crushed peppermint candies. Place the cookies on baking sheets lined with Silpat baking mats or parchment paper (12 cookies per baking sheet).
- Bake the cookies for 10 - 11 minutes. I rotate the pans front to back and top rack to bottom rack halfway through baking time.
- The cookies should look a bit underdone when you take them out of the oven. They will set up as they cool.
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